Minimizing the time food spends in the temperature danger zone
Determining the best way to monitor time and temperature
Making thermometers readily available
Regularly recording temperatures and the times they are taken
Give this one a try later!
Preventing Time-Temperature Abuse
This includes:
,Be able to fully describe menu items
If you are unsure if an item is allergen free, urge the guest to order something else
Ensure that cookware and utensils used to prepare the guests' food are allergen free
Food manufacturers are required to declare the "Big Eight" on the ingredient label
Give this one a try later!
To protect guests with food allergies:
Approved sources:
Have been inspected
Are in compliance with applicable local, state and federal law
Give this one a try later!
Purchasing and Receiving
Suppliers
Choose suppliers who get product from approved sources
As soon as they become soiled or torn
Before beginning a different task
At least every four hours during continual use and more often when necessary
After handling raw meat and before handling cooked or ready-to-eat food
Give this one a try later!
When to Change Gloves:
, Must comply with Food and Drug Administration standards
Should be used after handwashing (if used in the establishment)
Must never be used in place of handwashing
Give this one a try later!
Hand Antiseptics
Prevent cross-contamination
Prevent time-temperature abuse
Give this one a try later!
To keep food safe:
Prepare raw meat, fish, and poultry and ready-to-eat food at different times (when
using the same prep table)
Purchase ingredients that require minimal preparation
Give this one a try later!
Create procedural barriers between food products:
To prevent this:
Use food-grade utensils and equipment to prepare and store food
Have a professional install beverage dispensers
Give this one a try later!
Determining the best way to monitor time and temperature
Making thermometers readily available
Regularly recording temperatures and the times they are taken
Give this one a try later!
Preventing Time-Temperature Abuse
This includes:
,Be able to fully describe menu items
If you are unsure if an item is allergen free, urge the guest to order something else
Ensure that cookware and utensils used to prepare the guests' food are allergen free
Food manufacturers are required to declare the "Big Eight" on the ingredient label
Give this one a try later!
To protect guests with food allergies:
Approved sources:
Have been inspected
Are in compliance with applicable local, state and federal law
Give this one a try later!
Purchasing and Receiving
Suppliers
Choose suppliers who get product from approved sources
As soon as they become soiled or torn
Before beginning a different task
At least every four hours during continual use and more often when necessary
After handling raw meat and before handling cooked or ready-to-eat food
Give this one a try later!
When to Change Gloves:
, Must comply with Food and Drug Administration standards
Should be used after handwashing (if used in the establishment)
Must never be used in place of handwashing
Give this one a try later!
Hand Antiseptics
Prevent cross-contamination
Prevent time-temperature abuse
Give this one a try later!
To keep food safe:
Prepare raw meat, fish, and poultry and ready-to-eat food at different times (when
using the same prep table)
Purchase ingredients that require minimal preparation
Give this one a try later!
Create procedural barriers between food products:
To prevent this:
Use food-grade utensils and equipment to prepare and store food
Have a professional install beverage dispensers
Give this one a try later!
